Roasted Chicken with Fermented Bean Curd Sauce

Name: Roasted Chicken with Fermented Bean Curd Sauce
Ingredients: 1 Clean chicken; to taste Fermented bean curd sauce; to taste Skin glazing syrup; 10g Julienned ginger; 10g Scallion whites; 100g Fermented red bean curd; 50g Fermented bean curd; 25g Peanut butter; 3g MSG; 5g Chicken bouillon powder; 5g Salt; 10g Sugar; 20g Light soy sauce; 4kg Water; 350g Maltose; 30g Lemon juice; 5g Cornstarch; 350g White vinegar

Ingredients and Preparation Method for Red Fermented Bean Curd Braised Chicken

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Easy

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Roasted Chicken with Fermented Bean Curd Sauce

Ingredients

Clean chicken 1

Fermented bean curd sauce to taste

Skin glazing syrup to taste

Julienned ginger 10g

Scallion whites 10g

Fermented red bean curd 100g

Fermented bean curd 50g

Peanut butter; 3g MSG 25g

Chicken bouillon powder 5g

Salt 5g

Sugar 10g

Light soy sauce 20g

Water 4kg

Maltose 350g

Lemon juice 30g

Cornstarch 5g

White vinegar 350g

Instructions

Step 1

Marinating: Evenly rub the prepared fermented bean curd sauce onto the inside cavity of the chicken, marinating for at least 30 minutes. Then place the julienned ginger and scallion into the chicken cavity and use a gooseneck pin to sew up the opening at the tail end.

Step 2

Blanching the skin: Place the sewn chicken into already-boiling water to blanch the skin, so that the skin tightens all over and turns pale yellow. The chicken should not be blanched in boiling water for more than 1 minute. Then transfer the chicken into cold water to cool it down completely.

Step 3

Applying the glazing syrup: Once the chicken has cooled, pour the glazing syrup over the chicken. Then use a roast-meat short hook to hook up both wings, hang the chicken's head into the ring of the roast hook, and secure it with a gooseneck pin.

Step 4

Air-drying: Dry the chicken skin thoroughly in a drafty spot.

Step 5

Roasting: Once the chicken skin is dry, place the chicken into a charcoal oven with fully ignited coals and roast over medium heat for 30 minutes. Key notes: The oven temperature during roasting should be adjusted according to the size of the chicken. Smaller chickens can be roasted quickly over a slightly stronger flame, while larger chickens are better suited to slow roasting over a gentle flame, so that they cook evenly inside and out without burning. If bubbles form on the skin during roasting, open the oven lid and pierce the bubbles with a sharp object.